Asparagus soup, comfort in a bowl

If you live in Sweden like me, you will need warm comfort-food on cold February days. This asparagus soup with potatoes, parsnips and spinach is the perfect meal for any cold and rainy day.

What you need:

200 grams of white and green asparagus
4-6 large potatoes
500 grams of parsnips
50 grams of diced spinach
2 yellow onions
5-10 dl of Vegetable broth
3 dl Vegetable stock, I used one made from Shallots.
Water
Olive oil
5 cloves of garlic
salt
black pepper
white pepper
Chives

How to do it:

Peel and dice your veggies in small pieces.  Heat up a large pot and fry the onion, potatoes and parsnips in olive oil until they soften. Add the asparagus, garlic and vegetable stock. Let it simmer for 5-10 minutes then add water and broth. Make sure you taste the soup for need of more water or broth, depending on how much soup you’re making. Season.

Meanwhile:

Taste, taste and taste. Need more salt? Need more broth? Are the veggies soft yet? When you have made sure you’ve got the flavor and the texture right, add the spinach and the chives. Optional is to use a stick blender for a smoother texture. Toast some seeds and serve.

Enjoy!

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